Polyphenolic Composition and In Vitro Antioxidant Activity of Red Grape Seeds as Byproducts of Short and Medium-Long Fermentative Macerations

The polyphenolic composition and antioxidant activity of grape seeds, as byproducts of red winemaking, depend on various factors, such as grape cultivar, vintage effect, grape maturity and winemaking methods. In the present work, the influence of the maceration length on the polyphenolic and antioxi...

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Detalles Bibliográficos
Autores principales: Bosso, Antonella, Cassino, Claudio, Motta, Silvia, Panero, Loretta, Tsolakis, Christos, Guaita, Massimo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7600336/
https://www.ncbi.nlm.nih.gov/pubmed/33066058
http://dx.doi.org/10.3390/foods9101451

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7600336/
https://www.ncbi.nlm.nih.gov/pubmed/33066058
http://dx.doi.org/10.3390/foods9101451

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